Creamy Scrambled Eggs
At the suggestion of a friend with whom I shared many breakfasts/brunches, I quickly graduated from traditional scrambled eggs to a creamier version. I found that not only did the eggs look and stay more moist (not runny), but they led themselves to experimentation that allowed for heretofore untried variety. Eggs, toast, fruit, and bacon or other breakfast meat if you are that hungry, make for a great sit-down opportunity to get your day off right. It’s the eggs that merit some detail, and once you’ve done them a couple of times the process is not nearly so cumbersome as the number of steps would indicate. It becomes a very seamless process, and one that’s easily adapted to breakfast for a crowd as well as for a party of one. Let’s go!
Start with two eggs – more if you’re really hungry, or less if you’re a one-egg person. If you’ve invited a crowd, allow two eggs per person.
Whisk the eggs until they are well combined, yolks and whites.
Butter comes next. Depending upon your likes or preferences or taste, cut 1 – 2 tablespoons per person (use the markings that are conveniently located on the paper wrapper on the stick of butter), and then cut that into cubes. Also, cut a pat of butter and start it melting in your pan – a larger pat and pan if you’re expanding the recipe to accommodate a larger party. You don’t want the temperature of your pan to be much above the melting point of the butter – 140 degrees if you can adjust it that accurately.
Pour the eggs into the pan and add the cubed pieces of butter. You’re just trying to melt the butter in the eggs, so the eggs should not show signs that they are cooking (forming curds) or setting up. If they do, remove the pan from the heat and reduce the heat – you only want to fully incorporate the melting butter into the eggs. Once the butter is melted and incorporated into the eggs, increase the cooking temperature ever so slightly to the point that you start to see the eggs setting up, or curdling. You should be gently stirring the eggs all this time. Once approximately one-half to two-thirds of the eggs appear to have curdled, add some milk, half-and-half, or cream and continue stirring until all of the eggs are just about curdled. At this point you can also add cheese (your choice/favorite), herbs (chives, rosemary), or diced veggies.
Transfer the eggs to your plate (or a serving platter), along with your toast, fruit – maybe some grits or hash browns – and season to taste.